At Carmen Estate, third-generation coffee producer, Carlos Aguilera Franceschi, is the managing director overseeing coffee production. His focus on high-quality, shade-grown lots means coffee is selectively handpicked and carefully processed to maintain the sweet, dynamic flavors produced in this Volcán micro-region.

Ripe, red cherry is selectively handpicked and delivered to the on-farm processing mill. Cherry is visually inspected and then floated to remove any under- or over-ripes. Cherry is pulped and fermented for 24 to 72 hours. Following fermentation, parchment is washed in clean water and moved to the drying beds. In inclement weather, parchment is dried in mechanical rotary dryers.

Flavour: Lemon Zest, hibiscus & Chocolate